Sinigang na baboy is pork stewed in sour broth and is actually the original sinigang recipe before the many kinds of sinigang versions that was introduced. Some of the sinigang recipes includes sinigang na baka, sinigang na bangus, siningang na sugpo and many others.
Because of the popularity of sinigang, sinigang mix is introduced in the market and it makes our cooking simpler by just pouring the powder mix in cooking this dish. But nothing can beat the taste of the traditional fresh tamarind fruit that is boiled and mashed and extracting the tamarind juice.
How to Cook Sinigang na Baboy
- cooking pot
- 1/2 kilo cubed pork
- 1/2 kilo pork ribs
- 1 small bunch spring onion
- 1 kilo ripe tomatoes
- 4 pieces gabi cut in half
- 1/2 kilo sampaloc tamarind
- 10 cups rice washing or water
- 1 bunch kangkong
- 1 bunch sitaw
- 2 pieces eggplant cut in 1 inch pieces
- 2 pieces radish cut in 1 inch pieces
- patis to taste
- 3 pieces long green chili or finger chilies
How to Cook Sinigang na Baboy:
- In a large pot, put together the cubed pork, the ribs, green onion and tomatoes mashed with a fork.
- Cover and simmer for 30 minutes till meat is tender.
- In another pot put in the sampaloc with the water.
- Boil for about 10 minutes until the sampaloc is soft and mushy. Strain sampaloc water.
- When the meat is just tender but not overcooked, pour the sampaloc water into the large pot.
- Add the vegetables according to firmness, beginning with the gabi, then the radish, sitaw and kangkong in the last few minutes of cooking.
- Season with patis. The chilies may be added if a hot fiery sinigang is desired.
Hi Camille, I also use instant sinigang mix like Knorr or Mamasita but using fresh tamarind taste really good.
This was very helpful! Im stuck at the house with my brother with the ingredients I found at the fridge..the instructions are simple so I tried this for the first time and the result was successful! there no sampaloc and gabi so I used Knorr Sinigang sa baboy with gabi.
i want to cook sinigang na baboy, because i miss filipino food and i live outside the country. that’s why i look in internet and i found this site, but the problem is there are some ingredients which is not available in this country . my question is how i can make it, we dont have here sampaloc and gabi…. how is it possible ?
Some folks use lemon but I doubt if the taste will be the same. If no tamarind or sampalok available in the country where you reside, I think the best substitute is mama sita’s sinigang sa sampalok.
Thanks for the information.
My toothache has been bugging me lately, and by cooking sinigang i can soften up the rice and meat for easy chewing. thanks again for the help.
try taking the other veggies off the recipe. although it might not be a legitimate sinigang but an improvised one would also be good. just easy up on the MSG.
I was reading through your step’s in how to cook sinigang na baboy. It is an easy step although I am looking for somthing more simple than what you posted. I am only intro to cooking.